When a single cookie won’t satisfy your sweet tooth, you eat two (preferably sandwiches around a creamy dark chocolate-hazelnut spread). Buttery, soft shortbread cookies are the perfect complement to the rich filling in these easy-to-assemble treats – plus, they’re free of gluten and dairy! Ready in just over half an hour, they’re perfect for holiday celebrations, last-minute cravings, impressing guests and anything else that requires a touch of sweetness.
Shortbread Cookie Sandwiches with Chocolate-Hazelnut Filling
Prep Time 17 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings 6
Calories 301 kcal
Ingredients
Hazelnut-shortbread cookies
- 1/2 cup Nutiva Buttery Coconut Oil
- 1/4 cup Nutiva Coconut Sugar
- 1/4 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. honey
- 1/2 tsp. SunButter Natural Sunflower Seed Butter
- 1/2 tsp. flax and 1/2 tsp. water mixed together
- 1-1/2 cups Bob’s Red Mill Paleo Baking Flour
Chocolate-hazelnut butter
Instructions
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Preheat oven to 325 degrees F. Line baking sheet with baking paper.
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In large bowl, combine all cookie ingredients except flour. Using hand mixer, mix until well combined, 2 minutes. Fold in flour until well combined.
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On prepared baking sheet, press dough into 12 small cookies. Bake 18 minutes, until edges are lightly golden. Let cool.
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Meanwhile, in small pot over low to medium heat, melt chocolate bar. Stir in hazelnut butter until well combined.
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Once cookies are completely cool, add spoonful of filling to the bottom of six. Top with reserved cookies to create a sandwich.
Recipe Notes
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Nutrition Facts
Shortbread Cookie Sandwiches with Chocolate-Hazelnut Filling
Amount Per Serving
Calories 301
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g20%
Sodium 98mg4%
Potassium 51mg1%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.